Make strides this summer with our online courses. We’re committed to providing students the flexibility to complete their degrees while maintaining the work, life and education balance.
For more information, contact Lulu Williamson at
lianne.williamson@mail.wvu.edu To register for any of these courses,
please login to
WVU Portal.
Courses
Agricultural & Extension Education
AGEE 421. Agricultural and Natural Resource Communications. 3 Hours. Procedures and practices in developing, interpreting, and communicating agricultural and natural resource information; emphasis on visual materials and effective presentations. (3 hr. lecture)
AGEE 593A. SPTP: Change Theory in Agriculture. 3 Hours.
AGEE 693A. SPTP:Thesis/DissertationPropDev. 3 Hours. This course is designed to assist students in the preparation of their thesis or dissertation research proposal. Students will submit an acceptable draft of the first three chapters of their thesis/dissertation proposal by the end of the course.
Agricultural Resource Economics
ARE 422. New Venture Creation. 3 Hours. In this course, students will learn the process of starting a new venture. The student will gain an in depth understanding of the framework and process by practicing the techniques on a startup of the student’s choice.
Design Merchandising
DSM 650. The Creative Economies. 3 Hours.PR:PR: Consent. Provides theoretical underpinnings of the emerging creative economies" and introduces analytical frameworks and models to evaluate the impact of creative industries and activities on sustainable economic development at community and regional levels.
Design Studies
DSGN 140. Sustainable Living. 3 Hours. Explores the personal, social, economic and environmental aspects of making sustainable choices. Sustainability principles and practices are discussed along with assessments of consumption and lifestyle decisions. Also listed as PLSC 140 and RESM 140.
DSGN 220. Design Thinking. 3 Hours. This course establishes the value of design thinking, identifies the components of the design thinking process, and helps students develop proficiency by using the process in multiple contexts.
DSGN 280. Sustainable Design and Development. 3 Hours. An overview of social, environmental and economic aspects of the built environment. Site considerations, infrastructure, green buildings, marketing, financing, community. (Local field trips possible.)
DSGN 340. Design for Energy Efficiency. 3 Hours. An overview of energy efficiency in residential and small commercial settings. Energy, building shell, air leakage, insulation, hvac, lighting, appliances, water heating, indoor air quality. (Local field trips possible.).
Fashion Dress Merchandising
FDM 110. Introduction to Fashion Business. 3 Hours. Introduces the fashion business by exploring its production and distribution systems with a focus on basic merchandising, design, marketing and retail concepts.
Genetics
GEN 101. Beginner’s Guide-Genetics. 3 Hours. General introduction to concepts in genetics for nonmajors, examining the role of molecules, genes and chromosomes on inheritance, aging, disease, and gender. Case studies show application to agriculture, ecological/environmental issues, medicine, and forensics.
GEN 371. Principles of Genetics. 4 Hours. The fundamentals of inheritance.
Human Nutrition & Foods
HN&F 171. Introduction to Human Nutrition. 3 Hours. Nutrient structure, metabolism, integrated function and their importance to human well-being during all stages of the life cycle. Current concerns and those of special interest to college students in meeting nutrient needs.
HN&F 200. Nutrition/Activity/Health. 3 Hours.PR:HN&F 171. An overview of how proper nutrition and physical activity relates to individual health and disease prevention.
HN&F 271. Fundamentals of Nutrition. 3 Hours. PR:HN&F 171. The occurrence, uptake and metabolic roles of essential and key non-essential nutrients will be discussed in relation to growth, reproduction, and health in human subjects
HN&F 348. Science of Food Preparation. 3 Hours. PR: BIOL 101 or BIOL 115 AND CHEM 115. To explore functional properties of ingredients and applied scientific theories to food preparation.
HN&F 350. Cross-Cultural Cuisine. 3 Hours. This course examines the evolution of human society and culture from a historical perspective as it relates to food and cuisine. Economic and religious influences on dietary patterns and nutritional health are also explored.
Horticulture
HORT 330. Plant Propagation. 3 Hours.PR: PLSC 206. Study of practices of plant propagation and factors involved in reproduction in plants.
HORT 480. Case Studies in Horticulture. 3 Hours. Capstone course for the horticulture major. The main goal of the course is to develop independent thinkers and professionals in the field of horticulture. The course emphasizes data and information gathering, vetting of sources and resources used in problem solving, and the formation of concise and logical arguments to help analyze and solve from simple to complex problems.
Landscape Architecture
LARC 224. Digital Design Graphics for Landscape Architecture. 2 Hours. This course is designed to provide students with a working knowledge of how to generate and manipulate graphic images digitally. Over the course of the semester, we will cover the basics of the three most common Adobe Creative Cloud programs used by landscape architects: Photoshop, Illustrator, InDesign and Acrobat.
Plant Science
PLSC 105. Plants and People: Past and Present. 3 Hours. A course focused on exploring the interaction between plants and humans, and the impact plants have had, and have on human society.
Resource Management
RESM 585 Independent Study: Project for GIS and Spatial Analysis Certificate. 3 Hours. Provides an opportunity for students to pursue a research interest in the spatial sciences with development of an applied spatial project and paper. Guidance and direction will be provided to assure relevant integration of the geospatial techniques to address the problem addressed.